Sustainability  

Clinton Beckford, Donovan Campbell and David Barker

Members of the genus Dioscorea, food yams, were introduced to Jamaica from Africa during the slave era and have remained a staple in local diets and national cuisine. Yam cultivation has also been an important economic activity providing employment for th... see more

John C. Dernbach and Joel A. Mintz

In this introduction to the special issue of Sustainability on environmental laws and sustainability, we attempt to synthesize key lessons from the issue’s ten substantive articles. These lessons involve the use of law to achieve integrated decision-makin... see more

Shabbir H. Gheewala, Sébastien Bonnet, Kritana Prueksakorn and Pariyapat Nilsalab

In this paper, a biorefinery complex in Thailand was assessed vis-à-vis sustainability. The complex studied includes plantations of sugarcane and a biorefinery system composed of several units including, a sugar mill, power plant, ethanol factory and fert... see more

Alison G. Nelson, Sylvie A. Quideau, Brenda Frick, Pierre J. Hucl, Dil Thavarajah, M. Jill Clapperton and Dean M. Spaner

Micronutrient deficiencies in the diet of many people are common and wheat is a staple food crop, providing a carbohydrate and micronutrient source to a large percentage of the world’s population. We conducted a field study to compare five Canadian red sp... see more